LARGE PRAWN RECIPES RECIPES

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CHILLI PRAWN LINGUINE RECIPE - BBC GOOD FOOD



Chilli prawn linguine recipe - BBC Good Food image

An elegant, low-fat seafood dish, perfect for mid-week entertaining – very light and stylish

Provided by Good Food team

Categories     Dinner

Total Time 35 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 12

280g linguine pasta
200g sugar snap peas, trimmed
2 tbsp olive oil
2 large garlic cloves, finely chopped
1 large red chilli, deseeded and finely chopped
24 raw king prawns, peeled
12 cherry tomatoes, halved
a handful of fresh basil leaves
mixed salad leaves and crusty white bread, to serve
2 tbsp virtually fat-free fromage frais
grated zest and juice of 2 limes
2 tsp golden caster sugar

Steps:

  • To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.
  • Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.
  • Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.
  • Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
  • Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
  • Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.
  • Tear in a handful of basil leaves, stir, and season with salt and pepper.
  • Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.

Nutrition Facts : Calories 333 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 32 grams protein, SodiumContent 0.9 milligram of sodium

PRAWN & COCONUT CURRY RECIPE - BBC GOOD FOOD



Prawn & coconut curry recipe - BBC Good Food image

Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Main course, Side dish

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 8

Number Of Ingredients 14

2 onions, sliced
thumb-size piece fresh root ginger, grated
4 garlic cloves, crushed
2 tbsp sunflower oil
½ tsp turmeric
1 tbsp ground coriander
400ml can chopped tomatoes in rich juice
100g creamed coconut, chopped
1 tbsp mango chutney
1 green chilli, halved, deseeded and sliced at an angle
3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained
handful chopped coriander
juice 1 lemon
1 large green pepper, quartered, deseeded and sliced at an angle

Steps:

  • Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
  • Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
  • Stir in the prawns and cook for a few mins more until they turn pink – take care not to overcook them or they’ll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

Nutrition Facts : Calories 163 calories, FatContent 8 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 1 grams fiber, ProteinContent 15 grams protein, SodiumContent 0.55 milligram of sodium

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PRAWN SPAGHETTI RECIPE | JAMIE OLIVER PASTA RECIPES
This dish was on the menu in a little restaurant called La Gondola in one of the roughest parts of Palermo. I thought the combination of flavours was great, and very accessible to us back home in Britain. You can buy very high-quality frozen prawns in supermarkets these days (thaw before using), so it’s a win-win situation, but if you can get hold of some super-fresh ones and peel them yourself this can all of a sudden become very luxurious in flavour. A real crowd-pleaser. Finish off with good-quality olive oil and wild rocket full of flavour and you’ll be laughing.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 699 calories per serving
    1. Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.
    2. Meanwhile, peel and finely chop the garlic. Heat 3 good lugs of extra virgin olive oil in a large frying pan, then toss in the garlic and crumble in the chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and tomato purée, and simmer for a couple of minutes.
    3. Grate the zest of the lemon and roughly chop the rocket. When the pasta is ready, drain it in a colander, reserving a little of the cooking water.
    4. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning with sea salt and black pepper.
    5. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.
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